This loaded baked potato casserole is pure comfort food: fluffy grated potato, juicy marinated chicken, sweet corn and peppers, all baked under a golden blanket of melted cheese. It is hearty enough for a family dinner yet simple enough for a busy weeknight, and it reheats beautifully the next day. If you love cozy chicken dinners, you will also enjoy our Breaded Chicken Breast with Flour, Egg, and Breadcrumbs.
Ingredients
- 2 kg (4.4 lb) potatoes
- 300 g (10 oz) chicken fillet
- 2 tbsp soy sauce
- 150 g (1 cup) canned corn
- 1 sweet pepper, diced
- 1 tomato, diced
- 1 onion, finely chopped
- 200 g (3/4 cup + 1 tbsp) sour cream (15%)
- 1 egg
- 200 g (2 cups) grated cheese
Instructions
- Dice the chicken, add the onion and soy sauce, and marinate 15-20 minutes. Sear over high heat for 2 minutes.
- Grate the potatoes, season with salt, sour cream, and spices. Rest 10 minutes, squeeze out excess liquid, and spread in a baking dish.
- Layer the corn, chicken, pepper, and tomato over the potatoes. Whisk the remaining sour cream with the egg, pour over, and top with cheese.
- Bake at 180 C (350 F) for 60-80 minutes — half the time covered with foil, half uncovered for a crust.
Tips
- Squeeze the grated potatoes really well; removing the liquid is the secret to a crisp, golden base instead of a soggy one.
- Keep the foil on for the first half of baking so the potatoes cook through, then uncover for a bubbling, browned cheese crust.
- For another easy vegetable-packed dinner, try our Pasta with Roasted Vegetable and Feta Sauce. For more baked dinner inspiration, visit Allrecipes.
Nutrition (per 100 g): 110 kcal | Protein 6 g | Fat 4.9 g | Carbohydrates 11 g